Grilled Quail with Charmoula

Prep Time: 15 min(s)
Cook Time: 45 min(s)
Serves: 6
Difficulty: Beginner
Ethnicity: Moroccan
Tools:
9 x 13-inch baking pan
cutting board
food processor
grill
large chef's knife
measuring cups
measuring spoons
meat thermometer
rubber spatula
tongs
wire rack with tray (seasoning, cooling, resting)

Charmoula originates from North Africa and is typically used on fish and shellfish.
Ingredients:
1/4 cup(s) garlic cloves - peeled
1 pinch coriander seeds - toasted and ground
8 cumin seeds - toasted and ground
4 paprika
3 tablespoon(s) turmeric
3 tablespoon(s) lemon juice - fresh
1 tablespoon(s) lemon zest - on the microplane
1/2 cup(s) parsley (flat leaf) - leaves pulled
1/2 cup(s) cilantro - leaves pulled
1/4 cup(s) olive oil
2 pinch red chile flakes - ground
1 pinch salt and pepper - to taste
6 quail (whole) - semi-boneless

Steps:

-Bring a small pot of water to a boil. Blanch the garlic cloves for one minute.

-For the charmoula, add the blanched garlic, ground seeds, paprika and turmeric to a food processor.

-Add the lemon juice and zest; process to a paste. Add the herb leaves and process to a paste. Slowly drizzle in the olive oil.

-Season with the chile flakes and salt and pepper.

-Heat the grill to medium-high flame.

-Marinate the quail in the charmoula while the grill heats up (30 minutes).

-Grill the quail approximately 4 minutes on each side. Quail is meant to be served medium, so a little pink is good (145 degrees).

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